Bengal Bhuna chicken masala – Kosha chicken cooked chicken, with warm, aromatic spices, served with a thick, creamy Bengali garam masala paste and a generous dollop of mustard oil
- 800 gms Chicken washed and cut into medium pieces
- 3 tbsp Yogurt
- 2 tbsp Ginger-garlic paste
- 1/2 tsp Turmeric Powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp Chili powder
- 1 tsp Kashmiri Chili powder
- 1 tsp Salt 1 tsp Mustard Oil
For the gravy
- 2 large Onions thinly sliced around 2 cups
- 2–3 medium potatoes peeled and cut into halves(Marinated with 1 tsp salt and 1 tsp turmeric powder)
- 1 small Tomato chopped
- 2–3 green chilies slit
- 3–4 Green Cardamom
- 4–5 Cloves
- 1 inch Cinnamon stick
- 2 Bay Leaves
- 1/2 tsp Bengali Garam masala powder
- 1 tsp sugar + 1/2 tsp for caramelizing Salt (as per taste)
- ½ cup hot water
- 3–4 tbsp Mustard oil/ veg oil/ sunflower oil
1. Marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, kashmiri red chilly powder, cumin powder, coriander powder, salt and mustard oil or vegetable oil. mix everything well with hand and keep it aside for an hour.
2. Heat oil in a thick bottom pan on medium-high heat, when the oil (Mustard oil or vegetable oil anyone) is hot fry the potatoes(marinated with salt and turmeric powder) till golden. Remove with a slotted spoon, drain and keep aside.
3. In the same pan temper the same oil with whole spices like bay leaves, cardamom, dry red chilly, cinnamon, and cloves along with the sugar.
4. When they start sputtering and the sugar caramelizes (this gives a nice color to the curry), add the sliced onions and fry for 2 minutes then add green chilies. Fry on low-medium heat till the onion turn golden brown.
5. Pour in the marinated chicken and fry with the onions on medium heat for 8-10 minutes.
6. Add the chopped tomatoes and cook, stirring continuously. The chicken will release a lot of water.
7. Add the fried potatoes and cook uncovered on medium for 10-12 minutes until the oil separates from the masala, then and a half cup of warm water and mix everything well. Check for the seasoning, add salt and sugar if required. Cover and cook on low heat for another 25-30 minutes.
8. Open the lid and finally add the Bengali garam masala and give it a good mix. If the chicken and the potatoes are cooked then increase the flame and fry the chicken till oil separates.
9. Garnish with Coriander and serve it with rice and roti or Bengali mishti pulao.
- Marinate the chicken for at least 1 hour but if you can rest them overnight then this recipe will be very delicious.
- Blend the Bengali garam masala after roasting the whole spices I would recommend that.
- Slow Cook the chicken on medium heat by continuously stirring them so that spices get absorbed by the chicken and potatoes.
- Make rice, chapatti, paratha, or naan beforehand so that you can serve them hot.
- It is one of the most authentic Bengali recipes that goes will with laccha paratha, Bengali basanti pulao, or fried rice also.
- After cooking for almost 45 minutes on medium flame then tenderize the chicken on low flame and then finally on high flame for 5 minutes to incorporate all the masalas with chicken and potatoes.
- Use hot water only when pouring in the chicken to enhance the flavor.
- Use mustard oil only for this dish and you can very well see the difference of this bhuna chicken.
- Prep Time: 1 Hour
- Cook Time: 50 minutes
- Category: Lunch
- Cuisine: Indian
- Serving Size: 4
- Calories: 274 Kcal
Keywords: Bengali bhuna chicken masala, chicken masala, chicken gravy recipe, chicken curry